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Smoke for pork butts

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ShadowNick
ShadowNick Posts: 533
in EggHead Forum
Working from home tomorrow, so tossing two 9 pounders on at midnight tonight, and just realized the only smoking wood I have is JD oak. I love oak on chicken but never done it on pork. Does it work well?
Pentwater, MI
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  • DMW
    DMW Posts: 13,832
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    Yep, oak with pork is a winner.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • ShadowNick
    ShadowNick Posts: 533
    edited February 2014
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    Excellent... It's definitely going to be a Frankenstein cook, as I don't have enough of a single rub to cover even just one of the butts, so getting creative tonight. Gonna be lots of rub mixing.
    Pentwater, MI
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited February 2014
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    In NC, they use hickory or oak (or both) for their pork BBQ. It's awesome!! Here's an awesome rub mix too...

    1 Tbls         salt

    1 Tbls         sugar

    1 Tbls         brown sugar

    1 Tbls         ground cumin

    1 Tbls         chili powder

    1 Tbls         cracked black pepper

    1 Tbls         paprika

    1 tsp         cayenne pepper

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
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    At 250° with hickory for smoke and the above rub recipe, looks like this...

    image

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • nicklentini1
    nicklentini1 Posts: 48
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    ^^^^^^^How Long@250?^^^^^^

    2 LBGE's, Mathews Z7 Extreme putting meat in my EGG, Lovin life in South FL

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  • nicklentini1
    nicklentini1 Posts: 48
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    Oh and Looks AWESOME.


    2 LBGE's, Mathews Z7 Extreme putting meat in my EGG, Lovin life in South FL

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  • Carolina Q
    Carolina Q Posts: 14,831
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    Til it's done really. Finish temp between 195-205°. Whenever you can insert a fork or thermometer probe and meet no resistance. 1.5 - 2 hrs per pound at 250. But butts seem to have minds of their own. 

    One of these days, I'll try a turbo cook. Just throw it on at 350° and let 'er rip. Lots faster and supposedly just as good.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • jhl192
    jhl192 Posts: 1,006
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    Carolina Q said:
    One of these days, I'll try a turbo cook. Just throw it on at 350° and let 'er rip. Lots faster and supposedly just as good.
    I tried my first Turbo cook this weekend.  While still very good, I found the temperature variations were larger than on the low and slow.  I had some meat that was 207 and slightly drier and some that was still 195 .  I will try it again.  Certainly liked the ability to put it on in the morning and eat it at night.  Especially when its cold outside.  
    XL BGE; Medium BGE; L BGE 
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